Stuffed Pepper Soup (Freezer Friendly)

This hearty One-Pot Stuffed Pepper Soup is easy, healthy, and scrumptious. It’s the perfect busy weeknight meal. On its own, it’s Whole30 and Paleo compliant. This soup is great for meal prep, too!

Courtesy of Amy Dong

This Stuffed Pepper Soup was one of our favorite meals last month, when we were trying not to pine over the loss of breadsticks on our month-long stint with Whole30.

The entire family enjoyed hearty bowls of this flavorful soup with big scoops of perfectly cooked rice. And though I’m a rice geek, this stuffed pepper soup is more than satisfying enough all on its own.

This stuffed pepper soup one of those easy under-one-hour meals that keeps you in business during busy weeknights. The meat and vegetables are all cooked in one pot, making cleanup a breeze. This one’s about to earn a spot in your dinner rotation immediately.

Courtesy of Amy Dong

Try Stuffed Pepper Soup For Meal Prep

1. It’s supremely comforting and cozy, especially on a chilly evening.
2. You get protein and veggies all in one pot. Serve with brown rice for complete meal.
3. It’s entirely healthy and guiltless slurping.
4. It comes together in less than an hour.
5. Leftovers are beyond fantastic, as the flavors meld together even more the next day.
6. This soup is ideal for meal prep; make a big batch and divide evenly into glass soup containers with lids.
7. If you’d like to freeze the soup, these soup freezer containers are extra handy.

If you have a busy household, then leftovers are your friend, particularly on busy weeknights. You can easily switch it up the next day by adding cooked grains such as barley, cooked noodles, or boiled potato cubes to the soup for variation.

Courtesy of Amy Dong

Common Questions And Answers

Q: If I want to add rice to this stuffed pepper soup, do I add it straight to the pot, or cook it first?

A: You’ll cook the rice separately, while the soup is simmering. If you own an Instant Pot, you can make brown rice in 20 minutes or white rice in 10 minutes. Do not add uncooked rice directly into soup, as it will absorb all the liquid.

Q: Can I freeze this soup?

A: Yes, stuffed pepper soup freezes well. The peppers may become softer after freezing, but that’s it. For freezing portions, these freezer soup containers are perfect.

Q: Is stuffed pepper soup spicy?

A: No, this recipe is not spicy, as it uses sweet bell peppers only. You can always add some kick to your soup with extra freshly ground black pepper or dried red pepper flakes.

Other Soups To Try:

• The Best Cozy Soup Recipes
• Creamy Chicken Wild Rice Soup (GF)
• Easy Lasagna Soup Recipe
• Easy Broccoli Cheese Soup Recipe [Gluten-free]
• Roasted Tomato Basil Soup Recipe

Stuffed Pepper Soup

Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 8

Ingredients

• 2 lbs lean ground beef
• 2 TB olive oil
• 1 onion, diced
• 6 garlic cloves, chopped
• 2 red bell peppers, seeded and diced
• 2 green bell peppers, seeded and diced
• 2 cans, 14.5 each fire-roasted diced tomatoes with juices
• 32 oz good quality beef broth
• 2 tsp ground cumin
• 2 tsp dried oregano
• kosher salt and freshly ground black pepper
• Garnishes: freshly chopped cilantro, parsley, and shredded cheddar cheese
• Optional: 2 cups rice cooked

Instructions

In a large heavy pot or Dutch oven over medium-high heat, brown the beef until cooked through. Drain in a colander. Meanwhile, add olive oil and cook onions over medium-high heat, stirring, 2 min.

Add garlic and stir another minute. Add peppers, 1 tsp kosher salt, 1/4 tsp black pepper, and continue stirring for 2-3 minutes.

Add the diced tomatoes with juices, broth, cumin, oregano. Bring to a simmer. Cover and simmer 30 minutes. (If you haven’t cooked the rice yet, now is a great time to do so.)

Add back the browned beef and stir into the soup just until warmed through. Taste and season with additional salt and pepper as needed. Ladle soup into individual bowls, with a large scoop of cooked rice, if using. Garnish with cilantro, parsley, or shredded cheese.

Notes

This soup is extra satisfying over white or brown rice; be sure your rice is cooked before adding to soup, and only add it at the end, right before serving to prevent broth turning starchy. Don’t cook the rice in soup, or it will absorb all the liquid.

If desired, add 1-2 TB sugar to taste, as it offsets the tang of tomatoes.

Nutrition

Calories: 231kcal | Carbohydrates: 14.6g | Protein: 26.9g | Fat: 7.4g | Saturated Fat: 2.3g | Trans Fat: 0.1g | Cholesterol: 67.8mg | Sodium: 563.9mg | Fiber: 3g | Sugar: 7.8g

This article was originally published on chewoutloud.com.

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